With the festive season just around the corner, Indian kitchens will soon be filled with rich and flavourful dishes for every celebration. Traditional Indian cooking techniques are showcased at huge feasts during festivals like Durga Puja, Navratri, and Diwali. Cooking oil selection is very important for festive meals because it can significantly affect the flavour and nutritional content of food, whether you’re creating rich gravies, frying appetisers, or desserts.
Ghee: A Traditional Staple
Ghee must be mentioned when talking about Indian cooking oils. Ghee, a traditional Indian cuisine, is great for deep-frying and tempering.
Mustard Oil: The Bold North Indian Choice
The strong, pungent flavour of mustard oil is highly regarded in Northern and Eastern India. It is a mainstay in hearty curries and is frequently used to deep-fry fish, pakoras, and kachoris.
Try ‘Pure’ mustard oil from the house of Ajanta to explore more about the benefits of this oil.
Coconut Oil: The South Indian Essential
Popular among South Indians, coconut oil gives curries, stews, and chutneys a distinct scent. It’s a nutritious option for cooking in tropical conditions because of its high antioxidant content and digestive advantages.
Sunflower Oil: A Light and Versatile Option
Deep-frying using sunflower oil is a great way to enjoy its neutral taste and light texture during festivals. It enhances the taste of the spices without overpowering them, whether in pakoras or puris.
Groundnut Oil: A Frying Favourite
The somewhat nutty flavour of groundnut oil complements the taste of Western Indian cuisine, especially when deep-frying appetisers like puris and bhajias.
Olive Oil: A Modern, Health-Conscious Addition
Olive oil, though not historically used in Indian kitchens, has gained popularity for lighter, healthier cooking. Light olive oil is excellent for sautéing vegetables or making recipes like paneer tikka, but extra virgin olive oil is ideal for spreading over salads.
Rice Bran Oil: An Emerging Favourite
An increasing favourite, rice bran oil has a neutral flavour and a high smoke point, making it a great addition to many different meals. It works well for stir-frying veggies or deep-frying samosas.
Oils in Indian Cooking: Benefits & Uses at a glance
| Oil Type | Best For | Health Benefits |
| Ghee | High-heat frying (samosas, puris), tempering | Boosts immunity, promotes digestion, Ayurvedic staple |
| Mustard Oil | Deep-frying (pakoras, fish), pickling | Antibacterial, antifungal, promotes heart health |
| Coconut Oil | South Indian dishes (curries, chutneys) | Rich in antioxidants, aids digestion |
| Sesame Oil | Stir-fries, tempering (sambar, rasam) | Regulates blood pressure, rich in healthy fats |
| Sunflower Oil | Deep-frying (pakoras, puris), everyday cooking | Rich in vitamin E, light, neutral flavour |
| Groundnut Oil | Deep-frying (bhajias, puris), stir-frying | High in monounsaturated fats, stable for high heat |
| Olive Oil | Sautéing, low-heat cooking (paneer tikka) | Heart-healthy, anti-inflammatory, not for deep-frying |
| Rice Bran Oil | Deep-frying, stir-frying | Reduces bad cholesterol, high in antioxidants |
Conclusion
Indian cooking practices vary in their use of oil depending on geography, customs, and changing health trends. Each oil has a distinct flavour and set of uses, from ghee in North Indian sweets to sesame oil in South Indian specialities. Choosing the correct oil for a celebratory event improves nutrition and taste. Knowing the benefits of different oils for deep-frying, stir-frying, and tempering allows home cooks to enhance their food and make every meal a perfect blend of flavor, health, and tradition.
